Best 10 Ginger Pickles Recipes

PICKLED GINGER

Steps:

• Peel and thinly slice a 4-inch piece of ginger; put in a small jar. Pierce 1 or 2 Thai chiles with the tip of a knife; add to the jar. Bring 1/2 cup each rice vinegar and water, 2 tablespoons sugar, 1 teaspoon kosher salt and 2 star anise pods to a simmer in a saucepan; cook 5 minutes, then pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.

GINGER PICKLES

Steps:

• Peel cukes and cut out seed.
• Cut into finger length strips.
• Soak for 12 hours in lime water (3 cups lime to 2 gal water).
• Wash and soak in alum water for 3 hours (1/2 cup powdered alum to 2 gal water).
• Drain--DO NOT WASH.
• Soak for 6 hours in ginger water (1/2 cup powdered ginger to 2 gal water) Drain--DO NOT WASH.
• Add all other ingredients and boil for 1 hour.
• Put in hot sterilized jars and seal while hot.

HOMEMADE PICKLED GINGER (GARI)

Steps:

• Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
• In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
• Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

PICKLED GINGER

Steps:

• Peel the ginger and cut into thin julienne strips. Combine the remaining ingredients, stirring well until the sugar is dissolved. Add the ginger, stir, cover and allow to sit for a half an hour so that the flavors develop. Remove the ginger from the liquid and serve with everything from tradtional Japanese dishes to grilled meats.;

GINGER-DILL PICKLES

Steps:

• Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
• Place cucumbers and dill in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over cucumbers and dill. Let cool to room temperature, then cover and chill at least 2 hours before serving.

PICKLED GINGER

Steps:

• Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.

JAPANESE PICKLED GINGER

Steps:

• Wash fresh ginger root and rub off skin.
• Slice the ginger thinly.
• Sprinkle salt on ginger.
• Leave salted ginger slices in a bowl for 1 hour.
• Dry the ginger slices with paper towels, and put them in a sterilized container/jar.
• Mix rice vinegar and sugar in a pan, and bring to a boil.
• Pour the hot mixture of vinegar and sugar over the ginger slices. Cool.
• The ginger will change color to light pink.
• Cover the jar, and store it in the refrigerator.

PICKLED GINGER FOR SUSHI

Steps:

• Peel the ginger and slice it as thin as humanly possible.
• Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt.
• Place ginger in a mixing bowl and refrigerate for several hours.
• After ginger has sat for several hours, take it out and squeeze out as much liquid as possible.
• Put ginger in a clean jar.
• Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer.
• Stir until the sugar is dissolved.
• Pour over ginger and allow to cool slightly.
• Seal the jar and allow to"cure" in the refrigerator for at least 3 days.
• (This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite").

GINGERY QUICK PICKLES

Steps:

• Stuff the cucumbers, ginger and lime into a 1-quart glass or plastic jar with a tight-fitting lid.
• In another 1-quart jar, combine the vinegar, water, salt, sugar and coriander. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

QUICK PICKLED GINGER

Steps:

• Peel the ginger and slice it thinly on a mandoline or grater.
• Sprinkle it with salt and let it sit for 30 minutes.
• Rinse the ginger and lightly dry it.
• Toss the ginger with the sugar, vinegar, and water.
• Let it sit for 15 minutes.
• Add more vinegar, salt, or sugar to taste, then serve.